Effects of time of grape pomace fermentation and destillation cuts on the chemical composition of grape marcs
1999
Silva, M.L. | Malcata, F.X.
The effects of fermentation time and destillation cuts on the composition of destillates in terms of ethanal, 1,1-dietoxyethane, methanol, 1-butanol, 2-butanol, 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, ethyl acetate, ethyl 2-hydroxypropanoate, 3-methylbutyl acetate, hexyl acetate, 2-phenylethyl acetate, hexanol, trans-2-hexanol, trans-3-hexanol, cis-3-hexanol, 2-phenylethanol, ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl dodecanoate, 2-methylpropanoic acid, 3-methylbutanoic acid, hexanoic acid, octanoic acid, decanoic acid, and dodecanoic acid were assessed through data generated according to factorial design using analysis of variance and principal component analysis.
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